August 3rd, 2016
This is such a wonderful sauce and it has the magic quality of making the simplest of ingredients taste very special. Pour it over asparagus, steamed fish, crab, chicken – anything you can think of!
Adding cream means that you can gently reheat later with little risk of it curdling. The herbs are optional.
3 tblsp vinegar
1 bay leaf
2 egg yolks
4 tbslp double cream
A dash of pomegranate syrup (optional)
Salt and pepper
Bunch of herbs
1 Boil vinegar and 1tbsp water with peppercorns and bay leaf until reduced to about a tablespoon.
2 Boil kettle and half fill a roasting tin and place it on a hob with one plate turned on.
3 Put yolks into a bowl and sit it in the water that isn’t boiling.
4 Whisking well add the butter bit by bit until thick and shiny.
5 Remove from heat and stir in the reduced vinegar and pomegrantate syrup if using.
6 Season and add cream and chopped herbs of your choice.
Nb. If it looks like splitting at any stage take off the heat and stir in an ice-cube or a little cold water. Move it around in the tin to get it to the right temperature